Reprinted from The Edge 2005.2006
Photo by Greg Bailey
YIELD: 4 FULL ROLLS, OR ABOUT 16 SUSHI PIECES
1 cup Japanese-style
1/2 cup rice wine vinegar
4 tablespoons sugar
1 teaspoon salt
Soak rice in a bowl of cold
water, mixing with your
hands. As water becomes
cloudy, drain and rinse
again. Repeat process
until water remains clear.
Drain rice undisturbed in a
strainer for 30 minutes.
Add drained rice and 1 cup plus 3 teaspoons cold water to a heavy mediumsized
saucepan. Cover tightly and do not lift the lid at any time during the
cooking process. Place over medium-high heat until the rice boils. Turn heat to
high and boil for 2 minutes. Reduce heat to medium and cook for 5 minutes.
Turn off heat and let stand, covered for 15 minutes. Remove cover, wrap cover
with a dishcloth and return cover to pot. Let stand another 15 minutes. (These
instructions are for a gas range. If using an electric stove, change burners
instead of attempting to regulate different temperatures.)
While rice is cooking, bring rice wine vinegar to a boil in a small saucepan and
remove from heat. Add sugar and salt, stir until dissolved, and cool to room
Place cooked rice in mound in a bowl (preferably wooden) and gently "cut" the
rice into sections with a wooden spoon or paddle. Pour vinegar mixture over
rice and continue to cut into sections, evenly distributing the vinegar mixture.
Cool to room temperature.
4 sheets toasted seaweed (Yakinori)
1 avocado, sliced lengthwise in 1/2" x 1/2" batons
2 small pickling cucumbers, cut lengthwise in 1/2" x 1/2" batons
3 tablespoons finely sliced green onions
2 tempura-fried soft-shell crabs, cut into eighths (see preceding recipe)
3 cups sushi rice
Spread seaweed on a rolling mat and cover with about 1/2" of prepared rice,
leaving space along one long edge. With your finger, make furrows in the
rice, into which you will place strips of cucumber, avocado and scallions.
Arrange soft-shell pieces lengthwise and roll gently. If the roll does not stay
closed, wet the finishing edge. Slice and serve with soy and wasabi.
Albert Boxler Pinot Blanc Reserve 2001
One of my favorite white wines this year from
Alsace, the Boxler starts with such pretty
honeysuckle, pear and peach flavors that you
initially think it is an off-dry wine. But then the
mineral components and crisp acidity bring you
back to a low residual sugar before the long
honey finish comes into play. All of this is
seamless and elegant in a way that only Alsace
seems to be able to do consistently. I like this
wine with the sushi because the acidity deals
well with the wasabi while it develops a fuller
mouth weight and aged balsamic vinegar-like
richness from the soy sauce.